Recipe courtesy of Robert Irvine
Episode: The Catwalk Chef
Skewered Shrimp Dipped in Corn Dog Batter
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
approximately 50 hors d'oeuvres size servings
Level:
Intermediate
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
approximately 50 hors d'oeuvres size servings
Level:
Intermediate
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
approximately 50 hors d'oeuvres size servings
Level:
Intermediate

Ingredients

  • 1 liter canola oil
  • 2 3/4 cups cornmeal
  • 3 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 cups sour cream
  • 1 cup milk
  • 4 eggs
  • 2 teaspoons salt
  • 1/2 cup melted butter
  • 2 pounds (21 to 25 size) shrimp, peeled and deveined

Directions

Heat oil in deep fryer to 375 degrees F.

Mix batter by combining cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. (Add a little more milk if the batter is too thick for dipping the shrimp.)

Skewer the shrimp, dip in the batter, and deep-fry until golden brown.

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